Saturday, June 13, 2009

Miharu Sapporo Ramen, Revisited

There have been so many new ramen brands sprouting up across Singapore, but Miharu Sapporo Ramen still stands as a firm favourite. The ramen broth here is robust, salty and oily, as it ought to be. Too many ramen joints here tone down the saltiness to suit local palates.

This is the Miso Tonkotsu Ramen (S$13). Hubby added lots of pepper and chili flakes to kick it up a spicy notch. He managed to drink up all the soup too. And washed it all down with a mug of Sapporo draft beer, which is deliciously light and clear-tasting.

We also had boiled gyoza dumplings (S$6), a change from the usual pan-fried variety. There's a chunk of shrimp in each. That's a dollop of red miso paste at the side.

I chose the Tokusen Tonshio Ramen (S$12.50), since I'm partial to shio ramen. Comes with only one slice of cha shu, but it's a thick slab. The ni-tamago (stewed egg) is with runny yolk which almost refuses to harden even when submerged in the hot soup. The sweetcorn is juicy, plump and crunchy. We were very glad the menma (bamboo shoots) were not "strong-tasting" as before. Thumbs up this time!

As you can see, my left-handed chopsticks skills still need improvement, despite the practice from doing most of my own photo "stunts".

There are some new dishes that we didn't try. A seafood dashi based ramen called Gyokai Dashi and a white miso soup. There's a whole lot more on their menu.

It's been a long while since my last visit (my gosh, I was still using a cameraphone then!), but I should come back more often. This stuff satisfies!

miharu is still my favourite ramen shop! they dont just make tonkotsu broth, they ADD miso! talk about flavours! haha. ohh, i like the garlicky taste of it too. best eaten with asahi or kirin biru...woah, sugoi!!!